Grandma's Southern-Style Black Eyed Peas

Southern black-eyed peas in a white bowl with a biscuit nearby.

5 from 1 vote

Grandma's Southern-Style Black Eyed Peas

There’s nothing like a pot of Southern-Style Black-Eyed Peas bubbling away on the stove, filling the kitchen with a smoky, cozy smell. Whether it’s New Year’s Day or you’re just craving some good ol’ comfort food, this dish always hits the spot.

Prep Time15

Cook Time1 45

Overnight soaking time8

Total Time10

Course: Brunch, Dinner

Cuisine: American

Servings: servings

Calories: 300kcal

Author: Cynthia Christensen

Equipment

Dutch oven

Ingredients

1 pound dried black-eyed peas soaked overnight or quick-soaked
8 ounces smoked pork neck bones or other smoked meat
6 cups chicken broth or vegetable broth
1 medium onion diced
Salt and black pepper to taste
Sugar optional

Instructions

Soak black eyed peas according to package directions, preferably overnight (see the body of the post for more on this). Drain and rinse and set aside.
In a large dutch oven, saute onion with one tablespoon of oil over medium high heat until onion is soft and just starting to turn brown on the edges.
Add chicken broth and smoked pork and bring to a boil. Reduce heat and allow to simmer for an hour.
Add dried and soaked black eyed peas, along with one teaspoon of kosher salt and bring back to a boil. Reduce heat to low and cover.
Allow to simmer for an hour, then remove the cover and cook uncovered for about 20 minutes, or until the peas are done to your desired tenderness.
Taste the broth and adjust seasonings. This is where my grandma would add a little bit of sugar, and I do too.
If you would like your peas to be a bit thicker, use a potato masher to mash up some of the peas and stir around. You can also remove ½ to 1 cup of peas and pull them in a food processor and add them back.
Remove the smoked pork from the bone, chop or shred, and return to the pot.
Garnish with chopped green onion if you like and serve with simple biscuits or cornbread. And don't forget the collard greens!

Notes

Storage: Allow the cooked black-eyed peas to cool to room temperature within 2 hours of cooking. Transfer to an airtight container and store in the refrigerator for up to 4 to 5 days.

Reheating: To reheat, place the black-eyed peas in a pot and add a splash of water or broth to loosen the consistency. Heat over low to medium heat, stirring occasionally, until warmed through. You can also heat in the microwave in 1-minute intervals, stirring in between, until hot. Add a splash of liquid if needed.

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